Oreo Peanut Butter Cups

Are you in your post holiday sweets aversion phase?  Does the very sight of Christmas cookies and goodies make you a bit nauseous?  Yeah me too, but I couldn't not post these little guys.  File it away mentally for next Christmas maybe or pick up some Valentine's muffin cups and make these sweets for your sweet in February.  If you love PB and chocolate, definitely make them sometime. 

The recipe itself is not innovative or ground breaking--it's pretty similar to buckeyes but with some graham cracker crumbs thrown in.  The crumbs add some pretty awesome texture.   

It's the Oreos that take these over the top.  Do you feel like a cookie or candy?  No need to decide. 

If you want to make these without the Oreos you just pat them into the muffin tins and then you'll top with chocolate.

I say O-R-E-O makes everything better.  Yes, I have a not-so-secret love affair with Oreos.  I keep the family pack in the house for my family of one.  If you ask I'll tell you it's because they package them in 5 stay fresh packages that last longer.  If you press me I'll admit it's because Oreos are the greatest store-bought cookie in the world.  Universe perhaps.  

Double Stuf of course.  The only thing that would heighten my love affair with Oreos would be if they were to spell "stuff" correctly.  Maybe even change it to a past tense verb.  Does Nabisco mean these cookies have double the stuff(ing) or that they've been double stuffed?  Noun? Verb? Should food really be so ambiguous?  I look the other way only because, well, they are Oreos. 

No need to press the PB filling on the bottom if using Oreos.  Just plop one small scoop in the tin and press your Oreo in pretty firmly.  The PB filling should ooze up and around the Oreo to fill in all the crevices. 

Drop another scoop of PB filling on top and press all around the Oreo and then smooth out the top. 

Top with melted chocolate and refrigerate until firm.  I think these are so much better eaten cold-they get a little mushy at room temp. 

Without the Oreo.  Tolerable, but not handsome enough to tempt me. 

Oreo Peanut Butter Cups

Ingredients:
1 1/2 cups melted butter
2 cups graham cracker crumbs(about 1/2 box or 2 sleeves)

1 2/3 cup peanut butter
2 cups powdered sugar

Oreos

Chocolate Topping
2 cups chocolate chips

1/2 cup peanut butter chips

Directions:

1. Line muffin tins with cupcake liners.  This recipe will make 15-20 depending upon thickness, whether you use regular Oreos, double STUFFED Oreos or no Oreos)
2. Combine graham cracker crumbs, peanut butter and powdered sugar in larger bowl.  Pour melted butter over and stir until well mixed.
3. Drop one teaspoon into each cupcake liner.  Place an Oreo on top and press down.  Top with another scoop of peanut butter filling and press down well around the edges to fully wrap filling around the Oreo.  Smooth out top.
4. Combine chocolate and pb chips in a medium glass bowl. 
5. Melt in the microwave for 30 seconds. Remove from the microwave and stir.  Microwave for additional 30 seconds, stirring once midway through.  Stir until smooth and spread on top of the peanut butter cups
6. Refrigerate cups until firm

Bourbon Sea Salt Caramels

The more I make caramels, the more I am convinced that these are one of life's culinary surprises....so quick and easy to make, but packs a punch with a definite "wow" factor.  Did you catch that first part?  Yes, SO quick and easy to make.  They fall into the same category as creme brûlée--people will think you worked so much harder than you really did. 

There are however two lessons I learned along the way:

Lesson 1: Don't stir while the caramel is cooking. It seems scary and when I first started making caramels, I thought this was a suggestion.  I had a block of rock solid grainy mess within minutes of of stirring and never stirred again.  This recipe calls for cream while cooking so stirring might be okay, but the horror of that first time my candy turned instantly into a rock has place the fear of stirring in my heart forever. 

All of the ingredients in the pan will melt together and blend all on their own.  Trust me she said. 

See.  Not a spoon in site. 

Lesson 2: Learn your candy thermometer.  I used to follow caramel recipes exactly and always found my caramels to be too hard and chewy.  I started using the ice water method (drop some of the caramel in ice water to cool it down and then roll it between your fingers to gauge the firmness) with the thermometer and found that 225 degrees was the caramel sweet spot on my thermometer. Turns out altitude plays a role in caramel temps... makes sense since water boils at a lower temp at altitude.  Duh me.  I don't know the exact science, but I do find 225 to the be perfectly chewy caramel temp when I make these now.  At a mile above sea level.  

The bourbon adds a pretty subtle flavor to this. If you are not so much a bourbon fan, you can substitute a tsp of vanilla extract.  Take care when stirring the bourbon or extract in as it will spit and bubble as you stir. 

Dipping in chocolate is optional if you happen to be in the category of people that think chocolate is really a choice and not a necessity.  I dipped of course. 

These seriously take about 10 minutes of stove time, two hours to cool in the refrigerator and then just the time it takes to dip.  So easy it doesn't have to be a holiday or special occasion to whip them up. These could definitely be dangerous. 

Bourbon Sea Salt Caramels

1 2/3 sticks of butter
1/2 cup sugar
3/4 cup light brown sugar
3/4 cup light corn syrup
1/4 cup heavy cream

1 1/2 tsp sea salt
3 tsp bourbon
2 cups melted and tempered dark chocolate
sea salt for sprinkling

Directions

1. In a heavy bottomed pot combine butter, sugars, cream and 1 1/2 tsp salt.  
2. Bring mixture to a gentle boil over medium heat without stirring. Attach a candy thermometer to pan.
3. Prepare an 8x8 inch pan by lining with parchment paper (wax paper will not work).  Set aside. 
4. Continue cooking caramel mixture until caramel is 225-230 degrees and mixture is a warm golden color (about 7-10 minutes)
5. Remove from heat and stir in the bourbon taking care as mixture will bubble and spit as you stir. Allow to cool for a couple of minutes, then pour into prepared 8×8 inch pan 
6. Cool caramels to room temp and then refrigerate until set (about 1 hour). Cut into small squares.
7. Dip squares into melted tempered chocolate.  Set on wax paper or parchment paper and sprinkle with sea salt.  Allow chocolate to harden before serving. 
8. Store in refrigerator but allow to come to room temp before serving. 

Pumpkin Sea Salt Caramel Shortbread

I've been trying to wait patiently for cool fall weather before jumping fully into the pumpkin baking spree, but Las Vegas weather isn't cooperating. Yesterday was something like 101 degrees, which while cooler than it has been, doesn't exactly have one grabbing a fleece to walk through the fallen leaves.  The fall anticipation got the better of me today though and I put out the fall decor and grabbed the pumpkin.

I actually keep pumpkin in the house all year round for Brooklyn.  Pumpkin is apparently just as delightful to puppies as it is to humans, and it's supposedly really good for them.   I mix up some pumpkin with chopped boiled chicken and a small bit of rice (or oatmeal) and stuff her Kongs with it before sticking them in a baggie in the freezer.   Brooklyn loves having a Kong straight from the freezer and it keeps her little mind and body occupied for a good 1/2 hour. 

Yep, pumpkin ismagic.

For some reason though, I limit the pumpkin baking to just fall..as many of us do.  It's odd because pumpkin is perfect any time of the year.  Just ask Brooklyn.   I was in a salt caramel mood so thought I'd give pumpkin caramel shortbread a try. Similar to the Millionaire's Shortbread I made last Christmas, it's just missing the chocolate topping.  You could add it, or you could even top it with white chocolate. 

I know that using a candy thermometer is the preferred method for making caramels. Everytime I cook the caramel to the temp recommended for soft ball stage I find my caramels too stiff and chewy. I keep the thermometer on the pan just for an indicator of temp.  To actually check the caramel I use the ice water method....keep a bowl of ice water on the side, drop caramel into it to drop the temperature down, and roll caramel between finger and thumb to check consistency.

Or, you could skip the shortbread all together if you are just in the mood for a bit of pure salt caramel goodness.  I topped with a Hawaiian red salt because it looked festive but any salt would work.  These were outrageously delicious--exactly like what you'd expect a pumpkin caramel to taste like...pumpkin pie, spice, sweet with a hint of salty, buttery fabulousness.  The fact that they make the house smell better than any candle or air freshener could do is just an added bonus. 

Pumpkin Sea Salt Caramel Shortbread

• CARAMEL
• 1 1/2 cups heavy cream
• 1 tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 2 cups white sugar
• 1/2 cup light corn syrup
• 1/4 cup of water
• 4 tbsp unsalted butter, cut in chunks
• 1 tsp vanilla
• sea salt
• 
  
• CINNAMON SHORTBREAD
1/2 pound unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup cornstarch
1 tsp cinnamon
1/4 teaspoon salt

1. Preheat the oven to 350 degrees  and line 8x8 pan with parchment.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. 
3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. 
4. Press about 1/2 to 2/3 of dough into prepared pan Prick with fork.
5. Bake for 20-25 minutes or until golden on edges.  
6. Remove from oven and set aside. 
7. In a saucepan, combine cream, pumpkin puree and spices. Warm to just before boiling and set aside.
8. In a second heavy bottomed saucepan,  combine the sugar, syrup and water. Turn heat to medium and let sugars boil until it reaches 240 degrees (the soft ball point on a candy thermometer). 
9. Very carefully add the pumpkin cream to the sugar mixture and stir.  Bring to 220-240 degrees on a on a candy thermometer. I like to keep a bowl of ice water here and begin testing caramel consistency once it reaches 210 degrees since everyone has different preferences for caramel firmness. (Continue stirring occasionally through this--it may take 30-45 minutes to come to temp).
10. As soon as it reaches desired consistency, pull it off the heat and stir in the butter and vanilla. Stir vigorously so that butter is fully incorporated.
11. Pour the mixture onto the shortbread. Let cool 30-40 minutes before sprinkling with salt. 
12. Or.........skip the shortbread step completely to make pumpkin sea salt caramels.  Instead, line 8 inch square pan with parchment.  Butter parchment paper well.  Pour completed caramel (after step 10) into prepared pan.  Let cool 30-40 minutes before sprinkling with salt.  Let cool completely then use knife or kitchen shears to cut into pieces. 

Peppermint Marshmallows

Because I can.  There's no other explanation for why a person would make marshmallows at home except that they can.  And perhaps because you can control the flavoring and they are so much oozier in hot chocolate than the store bought kind. 

Are they easy?  Perhaps for those that are good at making candy.  Candymaking happens to be my kitchen achilles heel--I can never figure the stuff out.  This recipe didn't go so well the first time around...

This is what burnt and overcooked sugar looks like.  Worse than ruining the first batch of marshmallows is trying to figure out what to do with 360 degree sugar you know will turn to a solid mass when cooled.  Pour it in the garbage and you've melted through the bag.  Pour it in the sink and you'll have plumbing issues.  I decided the best solution was to pour it into ice water to create fabulous sugar sculpture perfect for the trash can.
One more time with the sugar...

Apparently before it burns, you should drizzle this and then some dissolved gelatin into whipped egg whites.  Whip it all together for a bit more...

I added one teaspoon of peppermint extract to mine.  This is the perfect amount to flavor hot chocolate when the marshmallows melt, but entirely way too much to make these marshmallows edible plain. Once cooled they can be cut into squares or shapes...

And then it's on to the hot chocolate.  Homemade hot chocolate is so easy, I've never understood the packaged kind.  It's just as easy to heat up milk as it is to boil water.  And when you make it yourself, it doesn't have crazy ingredients like corn syrup solids or any of those preservatives.  It's just milk,  cocoa, vanilla and a bit of sweetener.

The dutch processed cocoa makes a big difference--something about having alkali to neutralize its acids.  Sounds like science to me, so I just say it makes a much better tasting cocoa. 

Hot Chocolate
2 cups milk
5 tsps cocoa powder
1 tsp vanilla extract
2 tsps of sweetener.  (The marshmallows will send you and the cocoa into sugar shock)
Combine all ingredients in saucepan and whisk over medium until hot. Pour into mugs and top with marshmallows and serve. 

Peppermint Marshmallows
Dorie Greenspan Baking from My House to Yours

Ingredients
About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon pure vanilla extract 1 tsp peppermint extract
1 1/4 cups plus 1 tablespoon sugar*

Preparation

GETTING READY: Line a rimmed baking sheet — choose one with a rim that is 1 inch high — with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won’t fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you’ll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you’d like — into squares, rectangles or even strips.

Gratuitous Christmas tree shot because someone mentioned they should all be coming down soon.  I say nay.